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Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce https://www.metro.ca/userfiles/image/recipes/rognon-veau-moutarde-5840.jpg PT25M PT15M PT40M
Separate the kidney into lobes. Salt and pepper. Dredge in flour, shaking off excess. In a very hot skillet, brown kidney and mushrooms in butter over high heat. Add onion and cook, stirring, for 1 minute. Deglaze with white wine. Add mustard, beef stock and cream and reduce for a few minutes over low heat. Adjust seasoning and serve as soon as the sauce is creamy smooth.
2
1 veal kidney, peeled and trimmed of all fat Salt and pepper to taste Sufficient quantity, flour 8 coffee mushrooms, quartered 0.500 medium onion, minced 1/4 cup (60 mL) white wine 2 Tbsp. (30 mL) Dijon mustard 1/2 cup (125 mL) beef stock 1/4 cup (60 mL) table cream (15% m.f.)
Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce

Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce

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2
Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    veal kidney, peeled and trimmed of all fat

  • Salt and pepper to taste

  • Sufficient quantity, flour
    You might like:

    Flyer Deal  (1)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    1.8 - 2.5 kg SELECTED VARIETIES

  • 8
    coffee mushrooms, quartered
    You might like:

    Flyer Deal  (1)
    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

    2 for $5.00

  • 0.500
    medium onion, minced
  • 1/4 cup
    (60 mL)
    white wine
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    beef stock
  • 1/4 cup
    (60 mL)
    table cream (15% m.f.)
Imprimer ma sélection

Preparation

Separate the kidney into lobes. Salt and pepper. Dredge in flour, shaking off excess.

In a very hot skillet, brown kidney and mushrooms in butter over high heat.

Add onion and cook, stirring, for 1 minute. Deglaze with white wine.

Add mustard, beef stock and cream and reduce for a few minutes over low heat.

Adjust seasoning and serve as soon as the sauce is creamy smooth.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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